Lemon Raspberry Bars

Ingredients:

Crust:

3/4 C. Splenda

3/4 C. Flour

1/4 C. light butter

Pinch of salt

2 tbsp Flour

1 1/4 C. Splenda

1/2 C. Egg substitute

1/2 C. half & half

1/2 C. Fresh lemon juice

1 tbsp Grated fresh lemon peel

1/4 C. Reduced sugar Raspberry preserves

Preheat oven to 350*.

Spray an 8x8 baking pan with butter flavored nonstick spray.

Set aside.

To make crust, mix together 3/4 C.flour, 3/4 C. Splenda, and salt

in a medium sized mixing bowl.

Cut in light butter until the mixture is crumbly, like a streusel

topping. Do not over mix.

Press dough into prepared baking pan.

Bake in preheated oven 15-20 minutes or until lightly browned.

Place 1 1/4 C. Splenda and 2 tbsp flour in a medium sized mixing

bowl. Stir well.

Add egg substitute and half & half. Stir until blended.

Slowly add lemon juice while stirring constantly. Add lemon peel.

Stir raspberry preserves until they loosen up.

Spread the preserves evenly over warm crust.

Gently pour lemon mixture over preserves.

Bake in preheated oven 20-25 minutes or until set.

Remove from oven and allow to cool before placing in

refrigerator. Chill in refrigerator 2 hours before serving.